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Essence of the Southwest

MAIN DISHES | Gringo's Glossary & Cooking Hints | Appetizers | Vegetables | Salads |
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Main Dishes

Melody's Green Chile Stew
1 1/2 pounds beef, cubes
1 tablespoon vegetable oil
3 cans (4 ouunces) chopped green chiles or 8 fresh roasted and peeled , chiles chopped
1 cup hot water
1 tablespoon beef granules
3 small onions, chopped
1 can (8 ounces) stewed tomatoes
2 tablespoons Ray's requested salsa
2 to 3 medium potaoes, cubed
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon cumin
Instructions: Brown meat in oil in a heavy pot. Add beef granules to cup of water,add to pot,cover pot and cook until meat is tender. When done , add remaing ingredients and simmer for 35 to 40 minutes. Garnish with some fresh chopped, cilantro and serve.
Yield : 6 to 8 servings.

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King Ranch Chicken
1 1/2 pounds bonless, skinless chicken
1 large onion,minced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
1 cup sour cream
1 small can chopped green chilies
1 (10-count) package corn tortillas
2 cups Cheddar cheese, grated
1 small can sliced black olives
Instructions: Chop up chicken. Add onions and stir fry. Mix soups, Rotel tomatoes, sour cream and chopped chilies; set aside. Cut tortillas in strips 1/2 inch wide. Grease a 9x13-inch pan. Place a layer of corn tortilla, chicken, and sauce;repeat. Put cheese and black sliced olives on top and bake at 350 degrees for 25 minutes.
Yield : 6 to 8 servings.

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Pollo Boracho (Drunken Chicken)
1 broiler -fryer chicken, washed and cut into serving pieces
1/4 c corn oil
1 chicken bouillon, crushed
1 large onion, sliced
5 medium zucchini, sliced
1 16 ounce can tomatoes, chopped
1 cup red burgundy wine
1 1/4 teaspoon salt
1 teaspoon paprika
3/4 teaspoon black pepper(fresh cracked)
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon garlic powder

Instructions: Sprinkle the garlic powder, salt. Heat oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in paprika,black pepper,oregano, cumin, and bouillon. Reduce heat to medium low; add tomatoes, onions,zucchini, and wine. Cover and cook for 30 minutes, uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. This is excellant when served with brown rice, pinto beans and avacodo fruit salad.
Yield : 10 servings.

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Gringo Rellenos
2 small cans whole green chiles(enough to provide three layers)
2 cups grated Colby cheese or Colby-Jack cheese
6-8 eggs,well beaten
Instructions:Layer whole green chilies, opened, alternated with grated cheese. Pour eggs over chiles and cheese. Poke down through layers with a knife. Sprinkle additional cheese on top. Bake at 350 degrees 15 to 25 mintures or until knife inserted in the center comes out clean.
Yield : 6 servings.

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Chicken Piccata
4 chicken breast, skinless and bonless
1 8 ounce package fresh mushrooms
a little butter
2 teaspoons chicken broth crystals
2 cups whipping cream
1 cup white wine
Instructions: Season chicken, however you like, I like salt, peppper, garlic powder and onion powder. Brown in non-stick skillet. Remove to casserole dish, and keep warm in oven while preparing sauce. Saute mushrooms in a little butter and set aside. Mix whipping cream, chicken crystals and wine with a little pepper and thicken over medium heat, about 30 minutes. DO NOT BOIL. When sauce is thickened, add mushrooms and pour over chicken .
Yield : 4 servings.

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Chicken Enchiladas
12 tortillas
cooking oil
4 cups bones chicken
1 cup sour cream
2 cans cream of chicken soup
instant minced onions
Monterey Jack cheese
Instructions: Fry tortillas quickly in oil to soften; drain. Heat remaining ingredients, except cheese. Fill each tortilla with spoonful of mixture. Roll and place seamside down in a greased 9x13 inch pan. Pour remaining mixture over top of tortillas and top with grated cheese. Bake at 350 degrees for 30 minutes.
Yield : 6 servings.

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Tamale Pie
2 pounds ground beef
1 clove garlic
1 1/2 teapoons salt
1 1/2 cups corn meal
1/2 teaspoon cumin
1 1/4 cups milk
1 14 ounce can tomatoes
1 15 ounce can cream style corn
2 tablespoons red chili powder
1/2 teaspoon oregano
1 can pitted ripe olives
Instructions: Brown meat in sauce pan, crumbling it while cooking. Pour off grease. Cut garlic in slices . On a hard surface, mash garlic clove into salt with flat side of knife. Add to beef. Stir in remaining ingredients except for the olives. Cook on top of stove, stirring constantly for 5 minutes. Stir in drained olives. Pour into a grease 9x11 -inch pan. Bake at 300 degrees for 1 hour.
Yield : 8 servings.

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Mexican Pork Chops & Beans
1 Reynold's oven cooking bag,large size
2 tablespoons flour
1 cup thick and chunky salsa
2 tablespoons fresh lime juice
3/4 taspoon chili powder
1/2 teaspoon garlic powder
4 pork chops, 1/2 inch thick, fat trimmed
1 can(16 ounce)light red kidney beans, drained
2 medium green, yellow, red, or orange sweet peppers, cut into cubes
Instructions: Preheat oven to 350 degrees. Shake flour in cooking bag; place in 13x9x2-inch backing pan. Add salsa, lime juice, chili powder and garlic powder to bag. Squeeze bag to blend ingredients. Place pork chops in bag. Spoon beans and peppers around pork chops. Close bag with nylon tie; cut 6 half-inch slits in top. Bake until pork chops are tneder, about 35 to 40 minutes. Let stand in bag five minutes.
Yield : 4 servings.

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Chalupas Compuetas
12 Tostadas; (fried tortillas)
4 to 6 cups refried beans
1 cup cheddar, cheese, shredded
2 cups chil con carne, no beans
2 cups lettuce, shredded
Instructions: Place tostadas on baking sheet; spread with refried beans and shredded cheese. Place under broiler just until cheese melts. Remove from oven, spread chili and shredded lettuce over tostadas and serve at once. Serve with "Killer" guacamole.
Yield : 12 servings.

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Carne Gisada Con Papasname(meat & Potatoes)
3 pound round steak, 1/2 inch thick
2 pounds potatoes
8 ounces tomato sauce
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 teaspoon ground cumin
1 large clove garlic, smashed
1 cup water
Instructions: Cut round steak into cubes and brown in oil in heavy skillet or Dutch oven. Peel and cube potatoes(approxiamately in 1/2-inch cubes). Once the meat is slightly browned, add potatoes and continue to brown. (Don't worry), if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder, and garlic. Add approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will help thicken sauce.
Yield : 4 servings.

Great Barbecue and TexMex Recipes

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